Califonia Bountiful
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Rustic peach salad

Rustic peach salad


Walnut halves or pieces
1 bag spring mix or mesclun mixed greens
Canned cling peach slices or fresh freestone peaches, pitted and sliced
Blue cheese or Gorgonzola, crumbled
Vinaigrette salad dressing

Chef Angelo Micheli grew up on a Sutter County farm and today serves his family's farm-raised peaches at his restaurant.


Toast walnuts in a skillet (on medium) or in the oven (at 300 degrees) until sizzling and fragrant. Let cool. Place a handful of salad greens on small plates. Arrange with peaches and top with walnuts and crumbled cheese. Lightly dress with vinaigrette and serve immediately.

Serves 4